Heat a touch of the olive oil in a large frying pan
over medium heat, and saute the chorizo
for 5 minutes or until crisp
. Tip the sausage into a serving bowl with the tomatoes and red onion.
the remaining olive oil with the sherry vinegar
to make a dressing
. Pour the emulsion
over the sausage and tomatoes and toss well. Sprinkle with the parsley and lemon juice. Serve the salad with bread that is crispy enough to sop up all the juices.